A Summer Menu
A Summer menu at Beauregard Vineyards
Summer gardens are planted. Grape vines are in full vigor. Here at Beauregard Vineyards we enjoy the long daylight hours by feasting and drinking. Bonny Doon is gifted with an unparalleled microclimate within the Santa Cruz Mountains. It sits above the fog, warmed by abundant sun and cooled by the coast at night. It is a special spot along the California Coast that knows what the Good LIfe is. This became pretty clear to me last weekend during a celebration when Ryan manned the grill. I wanted to share our menu to give a little inspiration for your next BBQ.
This all started a few weeks back when a deer was caught taking advantage of the fresh green foliage of Zayante Vineyard. Unfortunately this is not an uncommon occurrence in vineyards here in the Santa Cruz Mountains. At the Beauregard Ranch we first tried herding them out, but, when all else fails… venison makes a delectable pairing with Cabernet Sauvignon.
l'apéritif
We started with a sangria by opening 2 bottles of our 2012 dry-style Riesling and 2 bottles of our 2011 late harvest Riesling. We then added choice brandy, fresh picked red fruit (raspberry and strawberry) and mint from the garden.
Drink this sangria while the sun is still high and you need a light refreshing beverage. The mint is the key ingredient here, lifting it into the perfect summer drink.
le plat du jour
We had two legs of venison, a birthday, and Father’s Day that all came together to kickoff the summer season. The venison soaked in salt brine for 10 days and marinated in Coast Grade Pinot Noir with a saffron rub. Smoked for 12 hours with oak and madrone. The meat was juicy, smoky, and full of flavor.
Living off the land like this is a privilege not enough people enjoy.
plat principal
The main attraction was the pork rib in the homemade raspberry barbecue sauce. Our raspberries were delicious and bountiful this year. We started to harvest the bush early in the morning and ended up with nearly 5 pounds of fruit. While in the garden we also pulled organic garlic and onion. Once in the kitchen we put everything in a food processor and added brown sugar, paprika, red pepper flakes, lemon juice, and balsamic vinegar. Liquefied. This was transferred to the stove stop to reduce for four hours as Ryan carefully crafted the perfect sauce.
vins de terroir
The meats were done. The sun was setting. It was time to open the reds. The 2005’s were the all-stars. Personally, I have been dying to try the Beauregard Vineyards 2005 Syrah Zayante Vineyard, with silky tannins and intense deep red fruits. This wine has a leathery complexity that tied perfectly into the raspberry sauce and the ribs.
Next was the 2005 Cabernet Sauvignon Beauregard Ranch which finished with beautiful floral lavender. I never experienced a floral wine like this that balanced with the earthiness of the venison.
Our little corner of the world is known as the Lost Weekend, and when Ryan started opening up the Pinots, Zinfandel and the magnums I knew that getting lost could happen all too easily. But that is what summer is. Evenings that stumble into stars with laughter as Bacchus watches over us from the fire.
July 4th is just around the corner. Before you fire up the grill check what you have in the garden and make sure the cellar is full. Be inspired by the abundance we have around us. Bon Appétit!
